Sunday, 8 March 2015

Homemade Sriracha Vegan (Vietnamese Chilli Sauce)

I'm a huge fan of hot sauce and use it on practically everything I eat which is savoury.To run out of Tabasco sauce would be a tragedy for me lol.I've seen lots of pics and reviews about Sriracha sauce but for a few reasons I was put off getting it online as it has so many preservatives in it and also fish sauce not making it vegetarian or vegan. I want a sauce that can be enjoyed by everyone so I decided to make my own with all good healthy ingredients and no dodgy unpronounceable additives.This sauce is absolutely delicious. If you want some extra spice in your life then carry on reading and enjoy the recipe :)Ingredients:12 Red chilies ( I used medium heat)1 red bell pepper6 Garlic cloves6 chunks of fresh pineapple plus tbs of juice2 tbs coconut palm sugar3 twists of Himalayan salt1/2 cup of white distilled vinegar1/2 cup of water.Method and preparation :Firstly have all of your ingredients ready at hand.

Wash the Chilies and Bell pepper and remove the skin of the garlic cloves.

Make sure to wear gloves whilst slicing the chilies as they are very hot and WILL burn.Have a glass mixing bowl at hand to add the chopped chilies and pepper.The seeds and membrane of the chili has the most heat so feel free to remove them if you want a less spicy sauce. I added them in my sauce.Add the chilies , pepper, garlic cloves and pineapple chunks to the bowl

Now add the coconut palm sugar , Himalayan salt, vinegar and water and give the mixture a gentle stir.

Cover the bowl with cling film and leave it in the fridge to brine over night. Mine went in the fridge at 9 pm and I removed it at around pm the next day.

It should look like this when you remove it from the fridge.

Carefully pout this into a blender ( watch out for splashes in your face.

Blend until smooth about five minutes, stopping occasionally.

It looks like this after 5 minutes.Now get a large pan and carefully transfer the liquid from the blender into it.

Bring the liquid to a boil and then turn the heat down and let it simmer for 7-10 minutes.

Once the ten minutes is up , remove the pan of the heat and lightly skim the foam off the top.

Now carefully add the sauce back into the blender and whiz it up for about 10 seconds .

Now get a sieve and put it over the glass bowl.

Carefully pour the sauce into the sieve.

Gently stir the sauce with a wooden spoon to give it a helping hand to push through the sieve.

Make sure you get every last drop ;) and then either discard the pulp or wrap it in some cheese clock and use it for stock in another recipe :)Skim the foam from the top if you wish.

Now find a pretty jar or bottle like this ..

Make sure it's clean..put a funnel on the opening.

Now carefully pour the sauce into the bottle , put on the lid and refrigerate until ready to use.

The sauce will last about a month in your fridge. And tastes even better the day after it is made although it is ready to eat straight away :)